Adding Lemons to Tabbouleh

"AMY STAGGS: Hi, my name is Amy Staggs and on behalf of Expert Village, here is my recipe for Tabbouleh. Let's get started on making that dressing for our Tabbouleh salad. So first in my measuring cup, I poured a quarter cup of water. That's just to keep it kind of a--not a liquid, a "liquidy" consistency but just to keep the juices flowing so that it'll spread easily whenever we actually put it on the salad. So next, I'm choosing to use fresh lemons because I can. Something you can do to keep it from spraying in your eyes, just stab it a few times. I'm using a hand juicer, I'm just going to push down. And what I love about the hand juicer is it catches all the seeds for me. Well it usually catches all the seeds for me. Looks like a few little rogue ones got in but that's okay. Again, not going to kill you. And we add that to our little dressing bowl. And you shouldn't need more than one lemon. You want about a quarter cup of juice from the lemon total. And again, if for whatever reason, you don't want to or can't use fresh lemons, use the bottled stuff. Just as good. And there we go. Here is the beginning base to our salad dressing."